John Myers
Soup for Cold Days
The perfect soup for cold days recipe with a picture and simple step-by-step instructions.
- 4 Piece Diced potatoes floury
- 5 Piece Carrots peeled and diced
- 1 one-third Pointed cabbage fresh from the tip (finely chopped)
- 2 good tables. Homemade vegetable paste
- 2 Tell. Flour
- 1 good tablespoon Butter
- Parsley chopped fresh or frozen
- 2 Piece Weißwurst Münchener (sliced)
- Vanilla salt to taste
- Water
- 2 Discs Fresh ginger
- 1 toe Garlic
- Add lemon zest
- Prepare a saucepan, peel the carrots, roughly dice, peel the potatoes, finely cut the top third of the pointed cabbage. Add 2 whole slices of ginger and a little lemon zest.
- When everything has been cut, put the ginger and lemon in the pan, pour the lid on it and simmer gently for about 20 minutes. The water has reduced, now I have 2 well heaped tablespoons of the vegetable paste. To taste. Then I made myself a roux. It should be bright.
- I scoop a little broth into the roux and then pour everything into the soup. Now boil a little, sprinkle with the parsley, remove the skin from the veal sausage, cut into thin slices and place in the soup as an insert. Pour into a bowl and sprinkle some more salt on it.
- I flavor my salt, like vanilla salt, I make it very easily. Half a vanilla pod, if it is large, a quarter of a pod will do. Scrape it off, mix it with the salt and place the pod in the salt. Sea salt is ideal for this, it is rather mild. I use small ceramic pots with lids as containers. So I do with chilli salt, garlic salt and the like.
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